Ingredients needed for this recipe
Makes 16 oz of thick cream
- Organic oats – 1 cup
- Distilled water – 2 cup + 1 cup
- Raw and unrefined shea butter – 6 tbsp
- Emulsifier – 2.5 tbsp
- Stearic acid – 1/2 tsp (optional)
- Vitamin E – 5 – 10 drops
- Preservative – 6 ml
- Essential oil –15 – 20 drops
- Isopropyl alcohol – for cleaning
making oat milk from scratch
- Add 1 cup of oats and 2 cups of distilled water in a blender jar and blend it until smooth.
- Clean a separate bowl using isopropyl alcohol and filter the blended oats using a cheesecloth.
- Now add another ½ cup of distilled water and mix it well.
- Filter the oat milk for second time using a cheesecloth.
- Now the oat milk is ready.
- Clean all the utensils using isopropyl alcohol.
- Add stearic acid, shea butter and emulsifying wax in a clean bowl.
- Melt all the ingredients in a microwave for 3 minutes or until it is all melted. Stir in between those 3 minutes.
- Now in another clean bowl, heat up the oat milk.
- Once the oat milk is warm enough, add the melted wax and butter.
- Stir well and set aside.
- Once the temperature cools down to 120F or below, add the preservative, vitamin E add your favorite essential oil.
- Mix it well using a stick blender.
- Once done, transfer the cream to a clean container.
- Make in small batches and use the cream within 3 months.
- Each oats is different, so if you find the oatmilk to be very thick, add another cup of distilled water and mix well.
- Adding vegetable stearic acid will make the cream very thick. So adding it your cream recipe is totally optional.
- If you are sensitive to scent, skip adding essential oil.
- Keep stirring the oat milk while cooking, to avoid burning.
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